Crispy Velvet Mushroom Risotto

Ingredients

• 1.5 cups Arborio rice
• 5 cups Vegetable broth
• 16 oz Mixed wild mushrooms (Shiitake, Cremini, Oyster)
• 2 pieces Shallots, finely minced
• 0.5 cup Dry white wine (Pinot Grigio)
• 4 tablespoons Unsalted butter
• 0.75 cup Parmesan cheese, freshly grated
• 2 tablespoons Olive oil
• 1 teaspoon Fresh thyme leaves
• 3 cloves Garlic, minced
• 1 teaspoon Truffle oil(optional)

Instructions

1. 1

   In a small saucepan, bring the vegetable broth to a low simmer and keep it warm throughout the cooking process.

2. 2

   Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over high heat; sauté mushrooms until browned and crispy, then set aside.

3. 3

   In a heavy-bottomed pot, heat the remaining oil and butter over medium heat, then sauté shallots and garlic until translucent.

4. 4

   Add the Arborio rice to the pot and toast for 2 minutes, stirring constantly until the edges are translucent.

5. 5

   Pour in the white wine and stir until the liquid is fully absorbed by the rice.

6. 6

   Add the warm broth one ladle at a time, stirring frequently and waiting for the liquid to be absorbed before adding more.

7. 7

   Continue adding broth until the rice is creamy and al dente, which should take approximately 20 minutes.

8. 8

   Remove from heat, fold in the Parmesan cheese, thyme, and half of the crispy mushrooms, then top with remaining mushrooms and a drizzle of truffle oil.